Yep! :-) It's now my #1 favorite kitchen gadget!
Oh dear!
Just plug it in, turn on the timer and let it heat up for about 10 minutes.
Lay in the meat, close the lid and let 'er rip.
Timing is different for different types of meats.
I most commonly cook chicken breasts in there and I marinate them a bit in whatever flavor I want for the day. Salad dressings, lemon juice, the only real difference between using it vs. a skillet is that I will add some olive or grape seed oil to my pre-treatment. Even a non-stick surface needs that little bit of help and that oil is good for ya. Feel free too to sprinkle a little lemon pepper, or plain pepper, garlic or onion or mushroom powder on top of the meat prior to closing the lid.
Boneless-skinless breasts are good at 7 to 9 minutes, full sized bone in split breasts need the full 15 minutes. A really large one might need another 5 but the timer only goes to 15 minutes.
I also cook party wings! Frozen, they need 8 minutes, thawed, 5 minutes.
Beef patties, 3 to 5 minutes depending on how thick they are.
Catfish fillets, 6 minutes.
Salmon fillets, 8 minutes.
Grilled sliced summer squash (cut about 1-4 inch thick) 6 minutes.
Steaks and pork chops, variable. Depends on thickness and how well done you like them. I do most average cut steaks 3 to 4 minutes but I like my meat rare. Most pork chops are good at 5 minutes.
Hope this helps? :-)
Feel free to ask any more questions. I use my grill almost daily and it's replaced the skillet for cooking ALL meats pretty much!
It's easier to clean when hot, and don't forget to empty the drip drawer
Cheers!
Eggplant advice, pleaseTammyM Its the Oakland China town between 9th and 7th street just east of Broadway, Downtown Oakland, you can walk there from the 12th street Bart...
-- Om.
"My mother never saw the irony in calling me a son-of-a-unpleasant woman." -Jack Nicholson
